It’s that time of the week again, where I look in my fridge and wonder what I’m going to do with the random things that are in my fridge and pantry. This time it’s the great winter veg: the brussel sprout!
Brussel sprouts get such a bad rep because of the possibility of them being bitter, but that’s also because many places that sell brussel sprouts tend to boil them to death, like the ‘steamed veg’ option in a bad steak restaurant. But they actually taste really lovely when done right, and are really not that hard to cook.
So, as with the other recipes that involve me clearing out my fridge, there aren’t any quantities, but feel free to use as little or as much as you like. Also feel free to include or omit whatever you’d like, and get creative with it!
Roasted Brussel Sprouts
Brussel Sprouts
Bacon
Parmesan
Olive oil
Cumin
Honey
Preheat your oven to 180C. Halve the cleaned brussel sprouts (click the outer leaves off if they’re a bit raggy and give them a quick wash) and toss them with olive oil, ground cumin, salt and pepper.
Roast them in the oven till lightly browned, then sprinkle the chopped bacon over the top. Once the bacon starts browning and the brussel sprouts look lovely and golden, drizzle with honey and pop back to the oven for a minute.
Finish with grated parmesan.
————————————————
It’s great as a side or as a light, healthy lunch, especially when it’s cold and rainy outside, like it was today. Hearty and satisfying. =)
Brussel sprouts + bacon is one of my fave combos. You’re right, people who don’t like them don’t really know how to cook them.
The first time I had brussel sprouts they were steamed and flavourless, and they weren’t any good. I had them again sauteed in plenty of butter (oh yes) with some parmesan and pancetta and it was just devine. I think the right flavours need to be cooked with it and it will be a smashing dish.
Mmm gotta love the combination of brussel sprouts with bacon and cheese 🙂